I remember my first crock-pot. It was a miracle; I could stew a chicken without cremating it. Yes, I did cremate a chicken once. I was stewing in a cast iron Dutch oven. I forgot it and went to my mother's house a couple of blocks away. When I got home smoke was billowing out the kitchen door. I grabbed a potholder and took the pot out the backyard and set it down on the ground. When it cooled down enough to handle I took off the lid. There was nothing inside but a handful of ashes. So, it is very possible that my crock-pot has been a literal lifesaver, protecting me from burning down the house.

My next crock-pot was one that the crockery lining could be lifted out to wash. They are probably all like that now. If not, be sure to choose one with that feature, which makes cleaning so much easier. I cook stews, sauces, beans and soup in my crock-pot, but I have a few special recipes I'll share with you now. The thing I like about them is they are EASY.

Crock Pot Baked Beans

I've used this simple recipe for about thirty years. I got it from a local TV cooking show. It is a staple at our family cookouts and I often take it to potluck dinners.

One jumbo can of pork and beans, or four small cans.

½ pound brown sugar.

1 small diced onion (unless your family does not like onions.)

1 bottle of your favorite red BBQ sauce. I use regular sauce, not hickory smoked or hot n spicy, but its fine if you like those flavors.

Stir all the ingredients in the pot and cook on low at least two hours. It can stay all day or over night.

Rosemary Pot Roast

Choose a small, boneless roast that will fit into your crock-pot.

Cut slits into the meat and stuff in cloves of garlic

Put roast in the pot.

Place three or four sprigs of fresh rosemary on top of the roast. Salt and pepper to taste. Do not add any liquid.

Cook on high till roast is done to your taste. I like my roast well done.

The roast will brown a little if it has some fat.

Hot Wings

I buy the bags of frozen wings when they are on sale. My crock-pot holds the whole bag. I put them in still frozen. Pour in your favorite vinegar barbeque sauce. I do not like mine very spicy hot, but you can add pepper flakes to the sauce for more kick. Cook on high until the wings are cooked through. Stir them once or twice to make sure all the wings are covered with the sauce.

When they are done take them out and put the wings on a cookie sheet or pizza pan. Brown them in the oven. That takes about 15 minutes at 350 degrees.

There is a lot of controversy about BBQ sauces here in North Carolina. We eat a lot of pig down here and there is eastern BBQed pork and Western. In the east we use a vinegar-based sauce and in the western part of the state they use a tomato based, or red, sauce. When not cooking pig it is just a matter of taste, but when cooking pig it gets right down political, or maybe even religious. So, if you are visiting our fair state that is a good thing to know.